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A colorful summer succotash with grilled corn, cherry tomatoes, and herbs served in a bowl
Alyssa

Summer Succotash with Grilled Corn

Succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs and a light olive oil dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Sides
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 6 ears sweet corn, cleaned (about 3 cups)
  • 3 tablespoons extra virgin olive oil
  • 2 pints cherry or grape tomatoes, halved
  • ¼ cup green onion, thinly sliced (optional)
  • 2 tablespoons flat-leaf Italian parsley, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 small lime, zest and juice
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper

Method
 

  1. Preheat grill to medium-high heat. Place ears of corn on hot grill and cook for 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.
  2. In the meantime, combine cherry tomatoes, green onion, herbs, and lime zest and juice in a large bowl.
  3. Slice the corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt, and pepper. Taste and adjust seasonings, if necessary.

Notes

Enjoy this healthy and colorful summer side dish!